Ultramarathoner Scott Jurek is something of a rock star when it comes to runners, that rare soul who can log 150 or more miles in a single outing without keeling over. What makes the Minnesota-born athlete's story even more amazing is the fact he trains and races on a vegan diet.
In his memoir "Eat & Run" (Houghton Mifflin, $26), which hit bookstores last week, the runner offers more than two dozen of his favorite plant-based recipes, including this simple Thai-inspired dish made with chopped raw vegetables tossed in a spicy red curry sauce. It just might make you rethink the whole vegan thing.
Indonesian Cabbage Salad with Red Curry Almond Sauce
PG tested
--1/2 head green cabbage, coarsely shredded
--4 stalks bok choy or 1 head baby bok choy, sliced into 1/4-inch pieces
--1 carrot, peeled and cut into thin rounds
--1 red bell pepper, seeded and cut into 2-inch-long thin strips
--1/4 cup chopped fresh cilantro
--1/2 cup raw sunflower seeds
--1/2 to 3/4 cup Red Curry Almond Sauce, recipe at right

Toss all ingredients to combine and let sit for 10 to 20 minutes or more before serving.